School Lunchbox
Baked Butter Salmon Rice Balls, a Savory Melty School Lunchbox Treat
Prep
15 min
Cook
18 min
Servings
3
Level
Easy
Soft rice balls filled with shredded salmon sautéed in butter and garlic, then baked briefly until the outside is slightly crisp. This lunchbox snack is rich in protein and omega-3s, making it a great new variation from plain rice that will get kids excited for lunch at school.
🧂 Ingredients
🍽️ Servings: 3
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 400 grams soft, fluffy white rice, warm
- 150 grams fresh salmon fillet, cut into small cubes
- 1 tbsp unsalted butter
- 2 cloves garlic, finely minced
- 2 tbsp onion, finely minced
- 30 grams carrot, finely grated
- 1 egg, beaten
- 40 grams cheddar cheese, grated
- 1 tsp low-sodium soy sauce
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 50 grams bread crumbs
- 1 tbsp olive oil, for brushing
- 1 tbsp scallions, thinly sliced
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👩🍳 Instructions
- 1 Heat the butter in a skillet over medium heat, then sauté the garlic and onion until fragrant and softened, about 1-2 minutes.
- 2 Add the salmon pieces, stirring while breaking them apart coarsely until cooked through and the color turns pale, about 3-4 minutes. Add the grated carrot, soy sauce, salt, and pepper, stir well, then remove from heat and let cool.
- 3 In a large bowl, mix the warm rice with the beaten egg, grated cheese, scallions, and the salmon mixture. Stir until all the ingredients are evenly combined and the rice is slightly sticky.
- 4 Take about 2 tablespoons of the rice mixture and shape it into a firm ball using your hands (moisten your hands slightly so the mixture doesn't stick). Repeat until all the mixture is used, about 12-14 balls.
- 5 Roll each rice ball in the bread crumbs until evenly coated on all sides.
- 6 Preheat the oven to 190°C (375°F). Arrange the rice balls on a baking sheet lined with parchment paper, leaving space between each ball, then lightly brush the surface with olive oil using a pastry brush.
- 7 Bake for 15-18 minutes until the outside turns golden brown and slightly crisp. Flip once halfway through baking for even cooking.
- 8 Remove from the oven and let cool for 5 minutes before packing into a lunchbox to prevent sogginess.
💡 Tips
• Use rice that's a bit cold, left over from the night before, so the texture is fluffier and easier to shape, but still warm it up briefly before mixing in the egg.
• If fresh salmon is hard to find, you can substitute canned salmon that's been drained of its oil.
• These rice balls can be stored in the fridge for up to 2 days; just reheat in the oven or air fryer before packing into a lunchbox.
• Add finely chopped steamed broccoli for more vegetable variety.
📊 Nutrition Facts / serving
280
Calories (kcal)
16 g
Protein
12 g
Fat
26 g
Carbs
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